Roasted Potato Salad with Avocado Dressing
Updated Feb 15, 2021, Published Jul 16, 2014
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Roasted Potato Salad with Avocado Dressing
Ingredients
For the salad:
- 2 medium red potatoes, , peeled and cut into cubes
- 2 tablespoons extra-virgin olive oil, , divided use
- Fine sea salt, , to taste
- 1 medium sweet potato, , peeled and cut into cubes
- 4-5 medium radishes, , trimmed, sliced, and cut into half moons
- 3 green onions, , white and light green parts only, sliced
- 1 recipe Glazed Tempeh, (recipe follows), cooked well and then crumbled (optional)
For the dressing:
- 2 cups fresh basil leaves, (loosely packed)
- 2 garlic cloves, , chopped
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- ½ teaspoon Dijon mustard
- 3 drops plain liquid stevia
- 1 medium ripe avocado, , peeled and pitted
- ½ small jalapeño pepper, , minced
- 1-2 tablespoons water, , as needed
- Fine sea salt, , to taste
Instructions
- Preheat the oven to 400ºF.
- Line 2 cookie sheets with parchment paper.
Make the salad:
- In a medium bowl, toss the red potatoes with 1 tablespoon of the olive oil and sprinkle lightly with fine sea salt.
- Spread out in a single layer on one of the cookie sheets.
- Toss the sweet potato with the remaining tablespoon of olive oil and sprinkle lightly with fine sea salt.
- Spread in a single layer on the other cookie sheet. (Keeping the potatoes separate is important, as they will cook at different rates and will have to be removed from the oven at different times.)
- Bake for 20-30 minutes, until the potatoes are just soft.
- Remove from the oven as ready; the sweet potatoes will likely be cooked first.
- Set aside to cool for about 5 minutes.
- Meanwhile, place the radishes and green onions in a large salad bowl and set aside.
- Once the potatoes are ready, add them to the bowl.
Make the dressing:
- In a mini food processor or Magic Bullet, process the basil and garlic until the basil is finely chopped.
- Add the remaining dressing ingredients and continue to process until a thick, creamy texture is achieved. (Add water until your desired thickness is reached; I like it similar to mayonnaise.)
- Add the dressing to the bowl with the vegetables and gently toss to coat the potatoes.
- Sprinkle with the crumbled tempeh and toss again.
- Serve warm or at room temperature. Store, covered, in the refrigerator.
Nutrition
Calories: 286kcalCarbohydrates: 29gProtein: 4gFat: 18gSaturated Fat: 2gSodium: 51mgPotassium: 907mgFiber: 6gSugar: 3gVitamin A: 5425IUVitamin C: 23.4mgCalcium: 57mgIron: 1.8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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